Thermolysis of polyethylene hydroperoxides in the melt 6. Mechanisms and formal kinetics of product formation in the presence of phenolic antioxidants

摘要

The presence of phenols does not affect the nature of thermolysis products. However, the relative amount of the various oxidation products can change significantly. These changes are important from a fundamental point of view. They lead to better understanding of the thermolysis mechanisms. The reduced yield of alcohol groups in the presence of phenols suggeststrans- formation of part of the alkoxy radicals into products other than alcohols. It is attributed to disproportionation between macro- alkoxy and phenoxy radicals yielding a ketone and the original phenol.